Peruvian Cuisine -- Ceviche

Peruvian Cuisine -- Ceviche

This is a popularly known Peruvian dish called ceviche de pescado! The tartness and spiciness makes it perfect for summer. Many Latin American countries have their own versions of ceviche, but I'm introducing the Peruvian version. It goes really well with beer!

Ingredients: 2-3 servings

White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo)
350 g
Lime juice (lemon is too sweet for this dish)
about 1/2 cup (3-5 limes' worth, depending on the size of the limes)
Celery (finely chopped)
10-15 cm
Garlic (grated)
about 1/2 teaspoon
Onion (preferably red onion, sliced and soaked in water)
Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper)
1-2 to taste
Potato, or sweet potato (boiled whole, then peeled)
about 2 potatoes, or 1 sweet potato
Fresh coriander (finely chopped)
as desired
Lettuce, cancha corn, Peruvian corn, etc.
as desired
Salt and pepper
to taste (it should be salty tasting)


1. Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper. Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes.
2. Mix in the garlic and lime juice.
3. Soak the sliced onion in water and drain it. Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes. (The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly. But if you want the flavours to blend more, then chill it for longer.)
4. Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments.

Story Behind this Recipe

I wanted to eat some Peruvian ceviche in Japan with ingredients available there. This version is exclusively fish-based but you could add shrimp, octopus, and shellfish if you'd like.